The Great Greek Mediterranean Grill
Last inspected: Mar 10, 2026
100
Score
Inspectors have visited The Great Greek Mediterranean Grill 10 times, with records going back to 2022. Inspectors last stopped by on Mar 10, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Violation counts have been trending down, averaging around five violations across recent inspections versus roughly seven violations before.
Looking across the full record, “dishmachine chlorine sanitizer not” is the recurring theme, flagged three times.
Compared to the broader Palm Beach Gardens restaurant scene, where the average is 81, this is a stronger showing. The file should reassure diners considering a visit.
10
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 10, 2026
Complaint Full
No violations found.
100
Mar 9, 2026
Complaint Full
4 critical violations. 1 major violation. 1 minor violation.
View 6 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Quaternary 400+ppm) discussed with operator to correct to 200ppm **Warning**
41-27-4
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 200+ppm) ran multiple times, discussed with operator to correct to 100ppm. **Repeat Violation** **Admin Complaint**
22-41-4
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 400+ppm) discussed with operator to correct to 200ppm. **Warning**
22-43-4
High Priority - Roach activity present as evidenced by live roaches found. At front counter approximately 6 live roaches on glue trap on top of glass door reach in cooler. At front counter approximately 7 live roaches crawling out of cove molding under hand washing sink, discussed with operator to eliminate all live roaches and clean and sanitize all areas. **Warning**
35A-05-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler plastic wrapped stacked pans of diced tomatoes ( 47F- Cooling) at 11:20 since 10:50 to 47F at 11:35 ; cut lettuce (67F - Cooling) at 11:20 since10:50 to 67F at 11:35, at this current rate of cooling products will not reach 41F within 4 hours, discussed with operator to unwrap pans and unstack to allow adequate air flow cooling. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03D-15-4
Basic - Dead roaches on premises. At front counter approximately 3 dead roaches on glue trap on top of glass door reach in cooler. At front counter approximately 1 dead roach on top of soda dispenser unit. At front counter approximately 1 dead roach on floor by floor drain under soda machine. Approximately 1 dead roach on floor under hand washing sink. Discussed with operator to eliminate all dead roaches and clean and sanitize all areas. **Repeat Violation** **Warning**
35A-03-4
47
Mar 2, 2026
Complaint Full
3 critical violations. 3 major violations. 3 minor violations.
View 9 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm) ran machine multiple times establishment has no refill of chlorine sanitizer, Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Repeat Violation** **Admin Complaint**
22-41-4
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee moved trash can with hand and after without washing hands employee handled raw shell eggs, discussed with operator employee washed hands. **Corrected On-Site** **Warning**
12A-29-4
High Priority - Toxic substance/chemical improperly stored. At front counter multiple Chemical spray bottles stored above soda syrup bags, discussed with operator who removed bottles. **Corrected On-Site** **Warning**
41-10-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen on table next to rotating gyro ovens cooked potato wedges (103F - Cooling) at 12:00 since 10:30 to 100F at 12:20, at this current rate of cooling products will not reach 70F within 2 hours, discussed with operator who moved product to reach in freezer to rapid chill. **Corrective Action Taken** **Warning**
03D-15-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink at prep station used to store soiled rag and dirty dishes, discussed with employee who removed items. **Corrected On-Site** **Warning**
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled. At front counter unlabeled spray bottle containing bleach, discussed with operator to label bottle. **Warning**
41-17-4
Basic - Dead roaches on premises. At front counter in cabinets approximately 2 dead roaches. At front counter on floor under pastry display case approximately 1 dead roach, discussed with operator who cleaned and sanitized areas. **Corrected On-Site** **Admin Complaint**
35A-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer door gaskets soiled, discussed with operator to clean and sanitize. **Warning**
23-03-4
Basic - In-use tongs stored on equipment door handle between uses. At cook line in use tongs stored on oven door handle in between uses, discussed with operator who removed tongs. **Corrected On-Site** **Warning**
10-20-4
41
Sep 12, 2025
Food-Licensing Inspection
4 critical violations. 1 major violation.
View 5 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. low boy cooler: roasted peppers (71F - Cooling) at 2:47; cooling since 12:30 At current rate of cooling product did not reach 70F within 2 hours. See stop sale.
03D-01-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. low boy cooler: roasted peppers (71F - Cooling) at 2:47; cooling since 12:30 At current rate of cooling product did not reach 70F within 2 hours. See stop sale.
01B-36-5
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm) Operator put new bucket of chlorine sanitizer, rechecked 100ppm. **Corrected On-Site**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tzatziki sauce (45-46F - Cold Holding) Observed in cooler at front register area. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 20 minutes. Operator placed product in reach in freezer to quick chill. **Corrective Action Taken**
03A-02-5
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
50
Dec 4, 2024
Routine - Food
7 critical violations. 3 major violations. 4 minor violations.
View 14 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Food Received at Proper Temperature
FL-12
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
10
Oct 2, 2024
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. lemon potatoes (112F - Hot Holding) on top of cooking equipment at cook line; as per operator food cooked earlier; food out of temperature for approximately 2 hours; cook decided to use 4 hour 10:30-2:30 to be discarded **Corrective Action Taken** - From follow-up inspection 2024-10-02: Lemon potatoes and spinach pie on the speed rack since 1:00 ; advised operator time marked **Admin Complaint**
03B-01-6
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2024-10-02: Operator unable to locate training certificates No proof **Admin Complaint**
53B-01-5
78
Feb 15, 2024
Food-Licensing Inspection
1 critical violation.
View 1 violation
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking - spinach pies and cooked potatoes on the speed rack at prep station ; Operator time marked **Corrected On-Site**
03F-02-5
86
Jul 24, 2023
Routine - Food
10 critical violations. 8 major violations. 8 minor violations.
View 26 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. COOLING - cooked orzo (74F) 1:35pm cooling since 11:00am - see stop sale. **Warning**
03D-01-5
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee handled cut lettuce with bare hand - educated employee on proper glove use. Employee washed hands and put on gloves. **Corrected On-Site** **Warning**
09-01-4
High Priority - Gyro meat in a broiler that is turned off. Operator turned on broiler. **Corrected On-Site** **Warning**
03C-97-2
High Priority - Nonfood-grade bags used in direct contact with food.shrimp in to go bag - operator removed logo to go bag. **Corrected On-Site** **Warning**
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler fresh eggs over Greek yogurt- operator moved eggs to lower shelf. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Falafel dated 07/17 - see stop sale. Spinach pie filling dated 07/13 **Warning**
01B-24-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. speed rack - butter (72F); spinach cheese turnovers (72F) held at room temperature overnight and more than 4 hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. COOLING - cooked orzo (69F-74F) 1:35pm cooling since 11:00am - see stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Walk in cooler - COOLING - cut greens (49F-64 - Cooling) 2:10pm cooling since 8am- see stop sale. **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. speed rack - butter (72F); spinach cheese turnovers (72F) held at room temperature overnight and more than 4 hours. See stop sale. small make table - sliced tomatoes (46F-50 - Cold Holding) held under 4 hours - not portioned or prepared today- overfilled container operator moved to walk in cooler. large make table - cut tomatoes (42-50F - Cold Holding) held in overfilled container-held under 4 hours operator split and moved to cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Walk in cooler - COOLING - cut greens (49F-64 - Cooling) 2:10pm cooling since 8am- see stop sale. **Warning**
03D-06-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked chicken kabobs (103F - Hot Holding) held under 2 hours - operator added heat to reheat. **Corrective Action Taken** **Warning**
03B-01-6
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. COOLING - eggplant sauce (52F - Cooling) 1:25pm cooling since 11:00 am 1.75 hours remaining recheck 30 mins 50F held in covered plastic containers- operator moved to freezer for quick chill. **Corrective Action Taken** **Warning**
03D-15-4
Intermediate - Handwash sink not accessible for employee use at all times. At dish area hand sink - operator removed. **Corrected On-Site** **Repeat Violation** **Warning**
31A-09-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 7 employees no CFM. **Warning**
53A-05-6
Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
05-08-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed copy to operator. **Corrective Action Taken** **Warning**
11-26-1
Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Asked question on proper cooking temperature of salmon - employee could not answer question correctly stated 130F. **Warning**
53A-14-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Creamed garlic in oil prepared on Friday - operator date marked. **Corrected On-Site** **Warning**
02C-02-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. At dish hand sink - operator turned on hot water valve. **Corrected On-Site** **Warning**
27-16-4
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles of olive oil not labeled. **Warning**
02D-01-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 50ppm); operator corrected Sanitizer Bucket (Quaternary 400ppm) **Corrected On-Site** **Warning**
21-08-4
Basic - Time/temperature control for safety food thawed in an improper manner. Bags of cut raw chicken submerged in water - operator emptied water and removed chicken. **Corrected On-Site** **Warning**
06-01-5
Basic - Food not stored at least 6 inches off of the floor. Case of beans on prep area floor - operator moved to shelf. **Corrected On-Site** **Warning**
08B-47-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee removed cell phone from prep area. **Corrected On-Site** **Warning**
40-06-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee removed open bottle from prep table. **Corrected On-Site** **Repeat Violation** **Warning**
12B-07-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots and pans not inverted - operator inverted. **Corrected On-Site** **Warning**
24-05-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Prep cook no beard guard. **Warning**
13-04-4
7
Feb 17, 2023
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen speed rack - butter (78F) sitting out over night and more than 4 hours - see stop sale.
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen speed rack - butter (78F) sitting out over night and more than 4 hours - see stop sale.
01B-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Dish area hand sink blocked by chemical rack.
31A-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed open bottle of water. **Corrected On-Site**
12B-07-4
64
Jul 11, 2022
Routine - Food
1 critical violation.
View 1 violation
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Warmer - cooked rice/orzo (113F - Hot Holding) held under 2 hours - operator increase water temperature. **Corrective Action Taken**
03B-01-6
86
Frequently Asked Questions
When was The Great Greek Mediterranean Grill last inspected?
The most recent health inspection at The Great Greek Mediterranean Grill on file is from Mar 10, 2026. The public record contains 10 inspections in total.
What is the most common violation at The Great Greek Mediterranean Grill?
Across the inspection record, “dishmachine chlorine sanitizer not” has been cited three times, more than any other issue at The Great Greek Mediterranean Grill.
How does The Great Greek Mediterranean Grill compare to other restaurants in Palm Beach Gardens?
The Great Greek Mediterranean Grill most recently scored 100 out of 100, which is higher than the Palm Beach Gardens average of 81.
Has The Great Greek Mediterranean Grill's inspection record improved over time?
Yes. Recent inspections at The Great Greek Mediterranean Grill have averaged around five violations per visit, down from roughly seven earlier in the record.
What does a low risk rating mean?
A low risk rating at The Great Greek Mediterranean Grill means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is The Great Greek Mediterranean Grill inspected?
Based on the inspection history on file, The Great Greek Mediterranean Grill is inspected around three times per year on average.
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